green mango chutney /bengali style kancha aamer chutney
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Cook time: 
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Serves: 2
A sweet and tangy green mango chutney which can be enjoyed after the meal or else it is also as good as conserve to go with meat dishes.
  • Unripe / green mangoes: 2 (should yeild roughly 2 cups of mango chunks)
  • Jaggery / molasses (crushed / powdered): 4-6 tbsp or according to taste
  • A pinch of salt
  • Bengali five spices (roasted) / panch phoron : 1 tsp
  • Fennel seeds : 1 tsp
  • Dry red chillies : 4-5
  • Black mustard seeds : 1 tsp
  • Hing / asafoetida : a mini pinch
  • Red chilli flakes / powder : a pinch (optional)
  • Turmeric powder : a small pinch
  • Oil : 1 tbsp
  1. Wash the green mangoes and peel them. If it is slightly ripe then peeling is not necessary as the skins will have less bitter taste. Cut the mangoes lengthwise in strips or in chunks, anything you prefer. and de-seed it.
  2. Heat one tablespoon of oil in a pan and temper it with dry red chillies, hing and black mustard seeds. As the seeds starts spluttering, add the green mangoes pieces, pinch of turmeric powder and saute for few minutes on low heat.
  3. Add the salt and jaggery / molasses , mix thoroughly till the jaggery dissolves completely. Add 2 cups of water and simmer on low heat for 5 minutes till done
  4. Roast the panch phoron / Bengali five spices (an equal mix of radhuni / wild celery seeds (can be substitute with mustard seeds) , cumin seeds, fenugreek seeds, nigella / kalonji, fennel seeds) on a tawa till it turn into a shade darker and crushed them coarsely in a mortar.
  5. Roast the fennel seeds too and crushed it coarsely in a mortar
  6. Sprinkle the roasted panch phoron and fennel seeds over the chutney, close the lid, switch off the heat and let it stand for 5 minute. This will favour the mingling of spices.
  7. I sometimes add pinch of red chilli powder or chilli flakes too to give it a nice punch. But that is pure optional.
  8. This chutney can be enjoyed both hot or cold or as preferred.
Recipe by saffronstreaks at